1.8 kg aged beef rump, with fat
12 small sprigs rosemary
3 cloves garlic, peeled, quartered
Sea-salt flakes and freshly ground black pepper, to season
4 Tbsp extra virgin olive oil
8 chat potatoes
8 Dutch carrots, trimmed, halved lengthways
10 eschalots, peeled, halved
100 g fresh horseradish, grated
3 slices white bread, torn into pieces
2 tsp hot English mustard
100 ml pouring cream
100 ml water
Extra 100 ml extra virgin olive oil
- Preheat oven to 180ºC. Lay beef, fat-side up, on a work surface. Using a small sharp knife, make 12 small, 1cm-deep incisions across top of meat. Insert rosemary sprigs and garlic into incisions. Season, then brush with 1 Tbsp of the oil. Set aside.
- Put potatoes in a large saucepan of salted water and bring to the boil. Cook for 15 minutes or until just tender, then drain.
- Meanwhile, heat a large heavy-based saucepan over a medium-high heat and cook beef, turning occasionally, for 5 minutes or until browned all over. Put in a roasting pan.
- Put carrot and eschalot in a large bowl. Add remaining oil and toss to coat. Arrange around beef with potatoes and roast for 1 hour.
- Cover pan loosely with foil and set aside for 15 minutes to allow beef to rest.
- Meanwhile, to make horseradish and bread sauce, put horseradish, bread, mustard, cream, water and extra oil in the bowl of a food processor and process until smooth.
- Arrange beef and vegetables on a serving platter. Drizzle with pan juices and serve with horseradish and bread sauce on the side.